- 2 T butter
- 2 T olive oil
- 6 baby leeks, chopped
- 6 brown mushrooms
- 3 cloves garlic, minced
- 1 t thyme
- 1 cup cream
- 1 cup chicken stock
- 1 roast chicken, broken into pieces
- sea salt and freshly ground black pepper, to taste
- Top with either:
- 400 g puff pastry
- roasted smashed baby potatoes in duck fat
- mashed sweet potato and wilted kale
Heat the butter and oil in a large cast iron or ovenproof pan. Add the leeks and cook over a medium heat until soft.
Tear the mushrooms into pieces and fry until golden brown. Add the garlic and thyme and cook for 1 minute. Add the cream and stock and cook for 4 minutes. Add the chicken and warm through.
Top with your desired topping and bake at 180°C for 20–25 minutes.
Cook's note: Make a double batch of this chicken ragù to serve a few times during the week – there are three different topping options for you to change it up.